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Final Qview!: "Healthy" Montreal Smoked Meat

disco

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Hey Disco, any updates?? Being from Montreal, am have been following this thread and anxiously waiting on your results. Would love to attempt the same if it turns out!
I turned out great and a couple of friends have made this. We all really like it. One friend made it with brisket and it was even better but I am still trying to keep my fat down.

Let me know if I can answer any questions.

Disco
 

knifebld

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LOL Just noticed that I posted after only looking at the first page of this thread...ugg! Did not notice that the thread was 4 pages! LOL

Sorry your finished product looked great. Not sure I am ready for such a project...would need a step by step :)

Nice job!
 

disco

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LOL Just noticed that I posted after only looking at the first page of this thread...ugg! Did not notice that the thread was 4 pages! LOL

Sorry your finished product looked great. Not sure I am ready for such a project...would need a step by step :)

Nice job!
Har! If I can make it, anyone can!

Disco
 

senseirogue

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That looks awesome!  Which wood do you use in your smoker for this?  I may have to give it a try.  I have a choice between cherry, apple, and pear woods, and that's just in my backyard. 
 

disco

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That looks awesome!  Which wood do you use in your smoker for this?  I may have to give it a try.  I have a choice between cherry, apple, and pear woods, and that's just in my backyard. 
Any of those would be fine.
 

Murray

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Looking at your various finishing methods, steaming on racks or almost boiling in double wrapped plastic bags, I was wondering which method you thought gave you the best finished product?
 

disco

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Looking at your various finishing methods, steaming on racks or almost boiling in double wrapped plastic bags, I was wondering which method you thought gave you the best finished product?
As I have progressed, I find all the ones I tried work but just steaming it over simmering water is easiets and gives a great result.
 

Murray

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Thanks, I’m 6 days into the curing process. Had to double check on the quantities of spices I added compared to your recipe, seemed to be allot, with the exception of the peppercorns most of the spices have “dissolved”. Really looking forward to the finished product. Thanks again for the reply and the recipes you have provided.
 

disco

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Thanks, I’m 6 days into the curing process. Had to double check on the quantities of spices I added compared to your recipe, seemed to be allot, with the exception of the peppercorns most of the spices have “dissolved”. Really looking forward to the finished product. Thanks again for the reply and the recipes you have provided.
I hope you like it!
 

Murray

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I hope you like it!
Flavour was excellent, however I made a few mistakes. We were making room for 2019 beef and I pulled out a Round and a Sirloin Tip roast with the intent of curing the Sirloin Tip and making plain sandwich meat from the round. Somehow I mixed the roast up and cured the Round for MSM. Turned out too dry. Smoked to an IT of 150F and 155F, wrong texture. The Round roast had virtually zero fat. Should I every try an extra lean cut of meat again I was thinking a cold smoke for 4-6 hours and go straight into the Instant Pot, keeping the meat above the liquid for a couple of hours. Biggest goal would be moisture retention. It won’t go to the dog, the flavour is too good, besides my mother taught me to eat well done beef.
 

disco

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Did you poach it as I did in this post or apply moist heat in any way?
 

disco

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Flavour was excellent, however I made a few mistakes. We were making room for 2019 beef and I pulled out a Round and a Sirloin Tip roast with the intent of curing the Sirloin Tip and making plain sandwich meat from the round. Somehow I mixed the roast up and cured the Round for MSM. Turned out too dry. Smoked to an IT of 150F and 155F, wrong texture. The Round roast had virtually zero fat. Should I every try an extra lean cut of meat again I was thinking a cold smoke for 4-6 hours and go straight into the Instant Pot, keeping the meat above the liquid for a couple of hours. Biggest goal would be moisture retention. It won’t go to the dog, the flavour is too good, besides my mother taught me to eat well done beef.
Did you apply any moist heat by poaching or steaming? There is no doubt that this isn't as moist as when done with a brisket (see my later post) but moist heat really helps it.
 

Murray

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Did you apply any moist heat by poaching or steaming? There is no doubt that this isn't as moist as when done with a brisket (see my later post) but moist heat really helps it.
3 hours in a rice steamer. When I reheat the sandwich slices I’m going to try more steam on the thinner slices to see if that might make a difference. Rarely does my first attempt at anything I smoke turn out exactly as I like it. Got to admit it is fun practicing.
 
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